Turkey Chappali Kebabs

Name: Turkey Chappali Kebabs
Yield: makes 6 patties
Ingredients: 2 tablespoons plain yogurt; 1 pound ground turkey (preferably a mixture of light and dark meat); 3/4 teaspoon salt, or to taste; 1 tablespoon whole coriander seeds and 1 teaspoon whole cumin seeds, crushed lightly in a mortar or put between sheets of foil and crushed with a rolling pin; 1/4 cup finely chopped fresh mint; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon finely grated peeled fresh ginger; 5 tablespoons olive or canola oil

December 9, 2011

Chappali kebabs, popular throughout much of Pakistan but originating near its borders with Afghanistan, are beef patties shallow-fried in the fat rendered from the tail of a fat-tailed sheep. If you can imagine a juicy, spicy hamburger cooked in roast beef drippings, you get a general idea: delicious but iffy on the health front. So over the years, I have come up with my own version, a turkey kebab. I serve these kebabs with Thin Raw Onion Rings and the local Peshawari Red Pepper Chutney. You may even put this kebab in a hamburger bun, along with the onion rings and either a good squirt of lemon juice or some tomato ketchup.

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